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Chinese sticky rice in banana leaf - Chiong

Looking to buy some "as-close-to-homestyle-cooking" chiong.
I'm probably not spelling it right but it's the sticky rice wrapped in banana leaf. Some are stuffed with chinese sausage or nuts or both.

My friend's grandmother use to give them to me and I would freeze them - - then steam them when I was ready to eat it.

If someone could teach me how to make them as well, I'll trade you any Korean food recipe you want.

Thanks.

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  1. Every time my girlfriend and I go for dim sum we absolutley devour this stuff! The best we've had is probably at jin fong, you will also see alot of street vendors selling it in Chinatown but I can't comment as to which is the best one.

    1 Reply
    1. re: wingman

      I don't think you're having zong for dimsum. Most dimsum places serve something thats similar but bigger and tastier. Theres more chicken and pork and other things in there than in regular zong.

    2. if you google "zongzi" you should find some recipes.

      http://en.wikipedia.org/wiki/Zongzi there's a link to a recipe at the bottom of the page.

      1 Reply
      1. re: rolypoly

        Hi Folks-

        Please start a new thread on the Home Cooking board if you would like to exchange recipes and tips on how to cook zongzi.

        Thanks.

      2. there's a good place on pell street just off of mott that sells zongzi and the lotus-wrapped rice. strangely enough they market it with a street sign that says "chinese enchiladas" or something like that, which made me laugh. i've been going there for 10 years - my mom found it when i was a freshman in college and homesick for chinese food. very easy to steam and eat. it's a yummy meal in a leaf! making them is a different story. i could get my mom to give me a recipe, but it is pretty hard to wrap the zongzi properly. i sort of learned how to do it years ago but i can't remember how. you would need a guided demonstration.

        some history: zongzi are a big part of the dragonboat festival. this holiday dates back to around 280 bc. a famous chinese poet/official was slandered and exiled from his state because his opinions on how to save the country during the war were unpopular (although he was correct). while he was in exile his state's capital fell into enemy hands, and he threw himself into the river in despair. the townspeople rushed to save him but it was too late. to honor him and to keep the fish from feeding on his body, which was never found, zongzi were floated down the river in hopes that the river creatures would eat the wrapped up rice instead. the dragonboat race commemorates the rescue attempt.

        2 Replies
        1. re: shirlotta

          Ahhhh. Thank you all. Yeah, I know about the story and I use to get my inventory in May when it's celebrated.

          If you want to trade recipes, feel free to drop me an email at edlovenyc@gmail.com

          I have Korean food recipes if you want. Thanks.

          1. re: FoodFanNYC

            ooo, thanks! i unfortunately don't have many recipes - i really should pump my mom for those. but i do love korean food. do you have a soon doo boo recipe? (sorry if i spelled that wrong)

        2. May May sells great zongi.

          1. The Thai version (banana and taro flavors) are at Sripraphai in Woodside (not Manhattan, but head and shoulders better than any similar dessert we've had here). I find the taste similar to the Chinese zongzi, but the Thai treats have beans inside.

            Nosher

            NYCnosh: http://nycnosh.com

            2 Replies
            1. re: Nosher

              If you want beans in em you can get the sweet ones. It's like a red bean paste of some kind. Personally I find em kinda gross but then again I like my zong (the savory ones) dipped in sugar.

              1. re: SomeRandomIdiot

                yes, there are many versions of zongzi. there are plain ones, all rice, that are usually dipped in sugar. there are sweet ones with red bean paste. there are several types of savory ones - my favorite are the ones that have salty preserved egg, chestnuts, pork, mushroom, and peanuts in them. the works! the place on pell street has all those types. as well as frozen dumplings that are really quite good.

            2. Zongzi is very difficult to make. Not impossible, but challenging. They're typically pyramid-shaped, tied with string, and typically include a piece of pork, some peanuts, and one or two pieces of black mushrooms in them.

              The best bet is probably to buy them at a restaurant in Chinatown. A lot of the bakeries in Chinatown also carry them.

              1. Kam Man grocery store on Canal Street sells it - it's in the tofu section near the back.

                1 Reply
                1. re: virago7

                  Not sure of the name, but there's a very large grocery store on Canal between Mott and Mullberry that sells several types in the refrigerated section in back. All were savory, I believe.

                2. I am looking for a bakery where I can buy sticky rice in Chinatown. May May bakery on Pell Street has closed unfortunately. I have been going there for years. Does anyone know another place????

                  1. I bought a savory version (with pork and peanuts) at the stand in front of White Swan Bakery on Bowery (btw Bayard & Pell) last week. Am I missing something? There was certainly an appeal in the texture and saturation of pork fat, but otherwise it was a bland and heavy mass.

                    The broad noodles with beef at that stand look amazing though ...